Quatre Saisons - natural sustainable farming
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Piglets that have matured slowly, suckled and weaned at a time chosen by the sow, that have been able to forage and follow its natural instincts to wallow and sleep in the sunshine and run in the rain produce succulent fantastic tasting meat.

Free range pigs really do taste better!

Pigs ain't Pigs

There is increased interest in pasture raised pork by consumers, so heritage breed pigs are once again being recognised as a great choice in pastured management systems. 

Pigs come in two essential types—the lard type and the bacon type. The difference between lard pigs and bacon pigs is part of the heritage genetics now lost in commercial pig farming.

Traditional Bacon pigs are used in small scale production of fresh meat, cured hams and bacon. We chose both size scales in the Wessex Saddleback and the Large Black. 

Lard Pigs, as the name suggests, produce higher concentrations of fat, which traditionally was rendered for cooking and the production of lubricants. Through the end of World War II, the market for lard (a key ingredient in products ranging from cosmetics to explosives to pharmaceuticals) was strong, but after the war, cheaper vegetable-based fats found their way into western diets and petrochemicals largely replaced lard for commercial and industrial uses. The declining market for lard caused demand for lard pigs to collapse and breeders began selecting for leaner hogs. We chose Black Berkshires and we think of these animals as the Wagyu of Pork, and certainly the Japanese agree valuing 'Kurobuta' above all other pork meat.

Wessex Saddleback 

Wessex Saddleback pigs are both prolific and hardy, and do well as an outdoor pig – being bred originally as a specialist bacon producer. They have excellent milking capacity with the ability to rear large litters. Very social pigs, Wessex Saddleback’s are easy to keep and surprisingly happy to imagine they are part of the family and behave more like well loved dogs than farm yard animals.  

You can read more detail about Wessex Saddleback pigs here

The Large Black  

Also known as the Devon pig, originating in Cornwall England, the Large Black is well suited for outdoor pig production with its efficient grazing abilities and black skin and hair protecting it from sunburn. They are renowned for their exceptionally placid temperament and maternal instincts, the sows produce large volumes of milk to feed their piglets off natural grazing. With approximately 60 registered breeding sows in Australia this breed is critically endangered.  Its docility also made the Large Black popular as a small holding pig. 

You can read more detail about Large Black pigs here

The Berkshire  

Berkshire pigs are compact, with thick muscling, short legs and deep bodies and produce marbled meat that contains good fat that breaks down in the cooking process, enhancing the flavour. They are a prick eared breed, all black except for white feet, a white blaze on the face and a white brush on the end of the tail. They’re hardy, they have good mothering capabilities and they perform very well outdoors, especially when grazing on pasture. 

You can read more detail about Berkshire pigs here


The 1961 edition of Larousse Gastronomique defines it as: "The art of preparing various meats, in particular pork, in order to present them in the most diverse ways."

Why raise pigs?

Consumers are demanding clean and humanely raised and slaughtered meat for thier tables. Pigs are clean efficient and economical partners in a self sustaining small farm model.  And anyway they are so much fun!!